Best Eggplant
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Thursday, 23 June 2011 16:48
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Delicious with pot roast, rice and gravy!

Submitted by:  Bernard Boyne

Ingredients:

  • 3 TBS olive oil
  • 2 medium eggplants, dark, firm, elongated with green stem
  • 1 medium onion, finely chopped
  • 1 pound ground chuck
  • 2 pods garlic, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Peel eggplant and coarsely chop
  2. Into a large Dutch oven, heat olive oil over medium high heat
  3. Add onion and saute until clear; about 5 minutes
  4. Add ground meat and lightly brown stirring often to prevent sticking
  5. Add garlic, salt, and pepper and cook an additional 3 minutes
  6. Add eggplant, thoroughly combining ingredients; lower temperature and cover pot
  7. Continue cooking for about 1 hour, stirring often
  8. Serve with steamed rice and pot roast gravy

Serves 6-8

 

Last Updated on Saturday, 22 August 2015 18:22